Creamy Oven Baked Chicken (Print Version)
Juicy chicken thighs baked in a rich garlic cream sauce with thyme and herbs for a comforting meal.
# What You Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs
→ Dairy
02 - 1 cup heavy cream
03 - 3 tablespoons cream cheese, softened
04 - 2 tablespoons unsalted butter
→ Vegetables & Aromatics
05 - 4 cloves garlic, minced
06 - 1 small onion, finely chopped
→ Liquids
07 - 1/2 cup chicken broth
→ Spices & Seasonings
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried parsley
10 - 1/2 teaspoon paprika
11 - Salt and black pepper, to taste
→ Optional Garnish
12 - Fresh parsley, chopped
# How To Make:
01 - Preheat your oven to 400°F.
02 - Pat the chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, and paprika.
03 - Heat a large ovenproof skillet over medium-high heat. Add the butter and once melted and foaming, place the chicken thighs skin-side down. Sear for 4 to 5 minutes until the skin is deeply golden brown and crisp. Flip and sear the opposite side for 2 minutes. Transfer the chicken to a plate and set aside.
04 - Reduce the heat to medium in the same skillet. Add the chopped onion and sauté for 2 to 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
05 - Pour in the chicken broth and simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet. Whisk in the cream cheese until fully melted and smooth. Stir in the heavy cream, dried thyme, and dried parsley. Season with salt and black pepper to taste.
06 - Nestle the seared chicken thighs back into the skillet, skin-side up. Spoon some of the cream sauce over each piece to coat evenly.
07 - Transfer the skillet to the preheated oven. Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through completely.
08 - Remove from the oven and let rest for a few minutes. Garnish with chopped fresh parsley and serve immediately with your choice of side.
# Expert Tips:
01 -
- The creamy sauce basically makes itself while the chicken roasts, so you look like a genius with almost no effort.
- That crispy golden skin sitting on top of a velvety, herb scented cream sauce is the kind of contrast that makes people close their eyes when they take a bite.
02 -
- Do not skip patting the chicken dry because wet skin will steam instead of crisp and you will wonder what went wrong.
- Letting the sauce simmer briefly before adding the cream prevents it from turning greasy or separating in the oven.
03 -
- Take the cream cheese out of the fridge at least thirty minutes before cooking so it melts into the sauce smoothly instead of clumping.
- Let the finished dish rest for five minutes outside the oven before serving because the sauce thickens further as it cools slightly.